Not that it needs more hype but, as a public service reminder, Marination Mobile makes its Capitol Hill debut tonight at 5p at the Shell station at the corner of Broadway and Pine. Here’s the CHS schedule of Cap Hill street food (if anybody knows the ‘schedule’ for the bar and club wiener stalls, holler and we’ll add them).
On the schedule post, the folks at the Cameo building put out a call for your Capitol Hill street food input. Given the topic, I’m guessing this will be right up the CHS alley. Let em rip.
We are the owners of the parking lot on 15th & Pine, and are looking to create a “mobile food court.” What types of food would people like to see on the site? And if you’re a food vendor and would like to set up shop there, please contact Jeff at [email protected]!
You’re welcome to e-mail Jeff, also, but why not post your ideas here so people can thumbs-up (or thumbs-down) your proposal. You’ll be famous!
Looks like they may or may not be at the Shell station tonight, based on their latest Twat.
it’s nice to hear that these owners want to put the lot to work. lots of folks at the garage sale expressed interest in using the people’s lot for street food so this should go over nicely.
i’ll be the first and say that i want to see sad boy tacos here, using some ingredients that are grown in temporary beds that we could set up on the lot.
MM now sez will open at 6p
http://twitter.com/curb_cuisine/statuses/2230315751
I’m a neighbor on Radio Point and wrote to Jeff at the development company, asking him to respect the community by keeping the area clean of litter. Lots of trash mounts around street meat vendors… Jeff quickly and courteously responded, saying the area would be kept clean after hours and the layout will be respectful of the neighborhood. He also noted they “still plan to build the designed plans for the property, which will greatly resemble the Braeburn across the street.” Sounds like other developments and the economy are keeping them in a holding pattern for now.
i also emailed jeff about getting some temporary gardens set up, to which he responded quickly and courteously saying that they would be open to the idea, and wanted this to be a win-win situation for them and the community.
[most of this comment was originally posted elsewhere but probably should have gone here instead]
I would particularly like to see food from facilities with hot water for hand washing, the ability to store food below 40 or over 140 degrees, and staff who are knowledgeable about food safety and take it seriously. Prominent display of health department inspection status would be nice. Bonus points if it tastes good and costs less than it would at a place with the overhead of a permanent structure.
More specifically: I can (and regularly do) go to any of several places in Little Saigon and buy very tasty bánh mì for $2 each. Surely someone operating out of a truck could hit that price point (surely they’re not loss leaders at a Vietnamese deli just 15 blocks away) and sell them as fast as staff could put them together.
For higher-brow sandwiches, how about a Salumi truck?
Falafel would make good street food and isn’t, to my knowledge, available elsewhere in the neighborhood.
Steamed seafood, maybe? We’re a port city, not far from the ocean, with a fisherman’s terminal, but there’s no place to get cheap, simple, steamed seafood, fresh off the boat. Think crab shack on wheels. Skip the fryer to keep preparation and cleanup simple. Pour some curry over a bowl/tub of mussels if you want to get fancy.